This book explores how Airbnb has developed from its early days as a niche accommodation provider to the alternative traveller segment to a mainstream booking platform for short-term accommodation and other travel-related services. Every chapter discusses three distinct periods of time: the time before, during and after COVID-19. The pandemic has disrupted Airbnb’s growth and expansion trajectory, leading Airbnb to focus once again on the key to its success: local communities.

Bakers: also referred to as dough mixer, micer, or pastry chef.

What they do:
Mix and bake ingredients to produce breads, rolls, cookies, cakes, pies, pastries, or other baked goods.

On the job, you would:
Check products for quality, and identify damaged or expired goods.
Set oven temperatures, and place items into hot ovens for baking.
Combine measured ingredients in bowls of mixing, blending, or cooking machinery.

Food Safety, Sanitation, and Personal Hygiene is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.

This textbook is an introduction to the tourism and hospitality industry in British Columbia, and is written with a first year college and university audience in mind. It is a collaborative work with input from educators, industry leaders, employers, and past graduates of BC’s tourism and hospitality management programs. All chapters have been reviewed by experts in the field. Each chapter is organized thematically moving from a global, then national, and finally provincial context. Chapters contain "Spotlight On" boxes that highlight an organization, business, or other key component and "Take a Closer Look" features that encourage further reading on particular subjects. Key terms, exercises and case studies can be found at the end of each chapter.

Job and skill description for a Lodging Manager, also known as Front Desk Manager, Front Office Manager, Hotel Manager, or Resort Manager.

What they do:
Plan, direct, or coordinate activities of an organization or department that provides lodging and other accommodations.

On the job, you would:
Answer inquiries pertaining to hotel policies and services, and resolve occupants' complaints.
Participate in financial activities, such as the setting of room rates, the establishment of budgets, and the allocation of funds to departments.
Confer and cooperate with other managers to ensure coordination of hotel activities.